Frosted Graham Cracker Bars

Our mom grew up with these delicious graham cracker bars. The recipe has been missing for many years and then our cute step grandma found it! These are the easiest bars to make, no baking needed. They are a no fail dessert! So happy to have them back!!

Spread over crackers in the pan and then immediately place more whole graham crackers on top covering the coconut mixture.

Let cool slightly.

Make the frosting by combining the butter, cream, powdered sugar, vanilla, and almond. Mix until well blended. If it's too runny add a little more powdered sugar.

Spread over the top graham cracker layer.

Refrigerate for about 20 - 24 hours. This will soften up the graham crackers. Then cut into bars.

The hard part is waiting the 24 hours. But you need that time so that the graham crackers will soften up. These are AMAZING!! Our mom actually likes them better after sitting out about 30 minutes! Mmmmm!

Menu Plans

We know how hard it can be to get dinner on the table and that’s exactly why we created the Six Sisters’ Menu Plan program! We offer several menu options so you can find the plan that works best for your family. Each week you will receive a menu plan and detailed shopping list that will make shopping a breeze! Each plan includes 6 main dish, 2 side dish, 2 dessert, and optional side dish recipes. We’ve done all the busy work for you, so you just need to shop and cook!

Comment on this Recipe

9 Responses to “Frosted Graham Cracker Bars”

Happened to have everything on hand so I made these yesterday. We are big brown sugar fans so I subbed all the white for the same amount of brown. They turned out soooo good. My kids went crazy for them! Thanks for another great recipe.

These were awesome!!! I, too, subbed the white sugar with brown sugar. Everyone loved them. My only question is this--is there a way to prevent the beaten egg from cooking as you heat it with the melted butter, sugar, and milk? I ended up picking out some pieces of cooked egg. Thanks!

My mom uses a similar recipe that has you boil for 7 min. They firm up better and can stay out on the counter (no need to keep in refrigerator). I followed your recipe and could only keep them out on the counter for a little bit before they started getting really gooey again. I guess if you like "firmer" bars, boil longer. I did have some egg pieces as well but will temper better next time. I also split the white sugar with brown.